By Ebenezer Obiri
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
While the pasta is cooking, prepare the vegetables. Dice the bell peppers and zucchini into bite-sized pieces and halve the cherry tomatoes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the diced bell peppers and zucchini to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they are just softened.
Once the pasta is cooked, drain it well and add it directly to the skilled with the vegetables. Toss to combine all the ingredients well.
Season the pasta primavera with salt and pepper according to your taste. Mix in the grated Parmesan cheese, reserving a little for serving.
Cook for another minute to allow the flavors to blend, then remove from heat.
Serve hot, garnished with remaining Parmesan cheese and extra pepper if desired.
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features Whole wheat pasta, Bell peppers, Zucchini and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
While the pasta is cooking, prepare the vegetables. Dice the bell peppers and zucchini into bite-sized pieces and halve the cherry tomatoes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the diced bell peppers and zucchini to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they are just softened.
Once the pasta is cooked, drain it well and add it directly to the skilled with the vegetables. Toss to combine all the ingredients well.
Season the pasta primavera with salt and pepper according to your taste. Mix in the grated Parmesan cheese, reserving a little for serving.
Cook for another minute to allow the flavors to blend, then remove from heat.
Serve hot, garnished with remaining Parmesan cheese and extra pepper if desired.
Calories per Serving: 450
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